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Chilling meat can help reduce the amount of exudate that is released from the meat, which is also known as drip, purge, or weep. [3] However, it is normal for meat to lose 1–2 percent of its weight due to this liquid loss, while anything more is considered excessive. [3] In the United States, meat absorbent pads are food contact materials.
Stainless steel and aluminium cookware do not require protection from corrosion, but seasoning reduces sticking, and can help with browning as the seasoning coating has high thermal emissivity. [5] [6] Other cookware surfaces are generally not seasoned. A seasoned surface is hydrophobic and highly attractive to oils and fats used for cooking.
Photo: ShutterstockFrance is probably not where you'd think a packaged, processed secret ingredient would reveal itself, but that's just where I discovered Maggi, and cooking may never be the same ...
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The term "soy sauce" could also imply other condiments and soy bean paste with thick consistency known as tương. Both are used mostly as a seasoning or dipping sauce for a number of dishes. Vietnamese cuisine itself favors fish sauce in cooking, but nước tương has a clear presence in vegetarian cuisine and Buddhist cuisine.